Brussels sprouts have always had a bad rap, mainly because they used to be boiled to death, which made them sulphurous and just unpleasant to eat. While these cute cabbage-like sprouts are sometimes seen as vegetables you only eat because they’re good for you, in truth, they’re quite delicious if cooked and seasoned properly!
Named after the city of Brussels in Belgium, where they are thought to have originated, Brussels sprouts are a member of the brassica family. They are high in vitamins A and C and are also a good source of iron, dietary fibre and potassium. All essential vitamins and minerals our bodies need to fight off nasties during this time of the year.
There are two main Brussels sprout growing areas in New Zealand. The first is Ohakune, in the Central North Island. These come to the market earlier in the season, February to July, and have a higher mustard oil content and therefore have a slight piquancy.
The second major growing area is Oamaru, North Otago in the South Island. North Otago Brussels sprouts come to the market later in the season, May to October, and have a sweeter flavour. Brussels sprouts high season is June to July where they are most plentiful.
Refrigerate in a plastic bags when storing.
Serve Brussels sprouts boiled, microwaved, stir fried or steamed. Remove any loose leaves, trim and slice the ends before cooking.
Enjoy Brussels sprouts roasted adding any flavour twist you. Asian flavours, Italian flavours, Mediterranean flavours and more!